Fusilli With Fresh Herbs And Artichokes
Start to finish: 20 minutes. Servings: 4 to 6
3 cups lightly packed baby arugula OR baby watercress
1½ cups lightly packed fresh flat-leaf parsley
4 scallions, roughly chopped
2 tablespoons fresh marjoram OR fresh oregano
2 marinated artichoke hearts, quartered, plus chopped marinated artichoke hearts to serve
6 tablespoons neutral oil
Kosher salt and ground black pepper
1 pound fusilli OR cavatappi OR gemelli pasta
Extra-virgin olive oil, to serve
In a blender or food processor, combine the arugula, parsley, scallions, marjoram, artichokes, neutral oil, ¼ cup water, 1 teaspoon salt and ¾ teaspoon pepper. Puree until smooth; transfer to a large bowl. Cook the pasta in a large pot of boiling salted water until al dente. Reserve ½ cup cooking water, then drain. Add the pasta and ¼ cup cooking water to the pesto; toss, adding more cooking water to thin. Season with salt and pepper. Serve topped with chopped artichokes and drizzled with olive oil.
Optional garnishes: toasted sliced almonds OR shaved pecorino Romano cheese OR lemon wedges OR toasted breadcrumbs.